- Cooking time
- 45 mins
- 4 people
- Meal course
- Posted by
- Posted on
- January 10, 2016
|1 1/2 teaspoon||coriander-powder|
From my Kitchen – Moong Dal Kachori with tomato pickle Some receipes need special ingredients like love and Khasta is one of them. It is puffy, crispy and melts in your mouth. For me it just a thing to impress the love of my life (though he is already mesmerized in my love).
Khasta kachori is a local breakfast in the streets of haridwar with the sound of “Har har gange” playing in the background. It’s a family favourite from generations. There are many ways to eat this delicacy but most prefer to dip it in hot Aloo. Try these with tangy tomato pickle my way!
MAKE FILLING Wash and drain the soaked dal. In a pan, dry roast the dal for about 25 minutes on medium heat until it starts to change colour or you can smell the aroma. When it cools down, grind it into a coarse mix. Heat some Ghee in a pan. When its hot add cumin seeds let it sputter Then add roasted gram flour, stir for 30 seconds and as it roasts add ginger, Asafoetida, Turmeric powder, Red paprika powder, coriander powder, cumin powder and fennel seed powder. Mix well. Now add grinded yellow mung dal and salt. Stir well and add water. Keep stirring the mixture occasionally for 3-5 minutes until almost dry. It should not be moist. At last add Amchoor. Mix well and adjust the salt and spices to your taste. Leave it to cool down. MAKING KACHORI DOUGH Take a bowl add flour, salt and Ghee. Mix and rub the flour with Ghee It will look like a crumble. Keep kneading by adding little water and it will gradually become dough. Make it into a firm dough, much firmer than the Roti dough. Cover and keep dough for 20 minutes at least but you can keep it for longer. MAKING KACHORI Divide the dough into equal lemon size balls. Keep the balls covered under a cloth or cling wrap so they don’t dry out. Divide the filling into equal portion. Roll out one dough ball at a time to about 2 inch diameter, give it a shape of a bowl as you hold it in your cupped palm while pressing the filling inside, bring all the edges together, pinch to seal, press and keep the seal down. Apply gentle pressure with your fingers and flatten the filled kachori to about 3 inch diameter, taking care that the filling does not come out. Prepare all the kachori in the same way (tip:Remember to keep them covered under a cloth or cling wrap so they don’t form a dry skin on the outside as dry skin enhances chances of breaking kachori in oil) Heat oil in a wok or frying pan on medium heat The oil should be enough for kachori to float and the pan should have space for the kachori to puff up and for turnover. The oil should be enough for kachori to float and the pan should have space for the kachori to puff up and for turnover. Keep turning them over so they are evenly fried until light brown in color. (Tip: Frying kachori on low to medium-low heat is essential to stay crisp for long) Take them out on kitchen towel. They are ready to eat but be careful they must be hot! MAKING TOMATO PICKLE Make a paste of ginger and garlic Take a cooker, add mustard oil and let it heat. Add Asafotedia, cumin seeds and mustard seeds. When it splitters, add green chilli curry leaves and ginger garlic paste. Add tomatoes and fry them little on slow until tomatoes start leaving water. Then let the cooker blow 2 whistles. Open and add all the remaining ingredients and keep it on flame until all the water evaporates. Adjust the seasoning This can be kept in fridge for a month. Vinegar will keep it in good taste. Tip: If tomato skin is too hard then you can peel it off. Enjoy the tangy tomato pickle with fluffy Kachori